A summertime favorite, this allergy-friendly salsa adds a burst of sunshine and flavor to Labor Day weekend dining. It makes a colorful, refreshing dip and appetizer, as well as a tangy accompaniment to grilled chicken or fish (if tolerated). Adjust jalapeno and seasonings to taste, making salsa mild or hot and spicy to suit your palate.
- ½-1 jalapeño, roasted, peeled and chopped
- or 1 (4-ounce) can jalapeño, to desired heat
- ½ cup finely minced white onion
- 1 clove garlic, minced
- ¼ cup chopped cilantro
- 2 tablespoons lime juice, more to taste
- -Salt and pepper, to taste
- 1 large mango, peeled and diced
- 1 (28-ounce) can whole tomatoes,
- including juice
1. Roast fresh jalapeño by wiping it with olive oil and placing it under a broiler. Turn pepper over every few minutes until skin is lightly blistered. When done, place in a small paper bag or bowl covered with plastic wrap to sweat and cool.
2. Place onion, garlic and cilantro in a food processor or blender. Add lime juice, salt and pepper and pulse to mix.
3. Using gloves, peel translucent skin off cooled jalapeño, removing the stem, and mince. For hotter salsa, include seeds, to taste. Add jalapeño to food processor and pulse to mix.
4. Add mango and tomatoes with juice and pulse to desired chunkiness. Taste and adjust flavor with lime juice, salt and pepper.
5. Refrigerate to combine flavors for 1 hour and serve. Refrigerate any unused salsa for up to 2 weeks. Each ¼ cup serving contains 20 calories, 0g total fat, 0g saturated fat, 0g trans fat, 0mg cholesterol, 70mg sodium, 4g carbohydrate, 0g fiber, 0g protein.
*TIP For mild salsa, use ½ jalapeño without seeds. Medium salsa, 1 jalapeño without seeds. Hot salsa, 1 jalapeño with seeds.